Savory and Sweet Sunday

Since this is my weekend off from work, its another Brunch Sunday with the family. Barry and I woke up and headed over to my moms house.

I had planned on making Hungry-Girl’s Crustless Pumpkin Quiche Supreme. I though about it, and realized I needed to make two pans. So rather than two of the same, I played around in the kitchen to create a ¬†Sweet Pumpkin Quiche to match HG’s savory one!

Sweet Pumpkin Quiche

makes 8 slices

  • 4 Laughing Cow Light Swiss Cream Cheese wedges, room temperature
  • 1/8 tsp ground gingerWP_004486
  • 1 1/2 tsp Splenda brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp vanilla extract
  • 2 Splenda packets
  • 1 15oz can pure pumpkin
  • 1/2 cup frozen whole cranberries
  • 1 Tbsp chopped pecans
  • 1 1/4 cup liquid egg substitute
  • 1 1/2 Tbsp sugar free pancake syrup

Preheat the oven to 350 F. In the meantime, break up the cream cheese wedges and use the back of a spoon to smooth it out. Add the Splendas, spices, and vanilla. Once combined, mix in the pumpkin. Fold in the cranberries, then mix in the eggs.

Spray a 9-in pie pan with non stick cooking spray. Pour the pumpkin mixture in the pie pan and bake for 30 minutes. Remove from the oven, and evenly coat the top with syrup. Place back in the oven and continue to bake for another 30 minutes. Move the pan to the broiler and broil for about 10 minutes, until the top begins to brown and caramelize. Remove from the oven and allow the quiche to sit for a few minutes before slicing into it.

It was like breakfast pumpkin pie!!!

MMM Savory and Sweet!

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I put syrup out on the table, but I don’t think it needed a darn thing! I served breakfast up with some breakfast potatoes with garlic, onions, peppers, and spices (sort of like a Potatoes O’Brien).

Brunch was a hot according to my panel! I guess its time to formally introduce you to the panel:

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My dad, Tom, Frank, my step-dad, Dom, one of my little brothers, and Barry, my boo ūüôā

They all have different taste preferences, except my dad and Barry… they put hot sauce on everything!

The Sunday got even better, when Barry joined dad and I for a post-brunch catch! Luckily, I had an extra glove!

The day was a typical Sunday. Barry and I watched a movie. Since the weather was chilly, Barry and I were in the mood for chili! While he ran to the closest Wendy’s for chili, while I browned up some 97% ¬†fat free hot dogs, and onions. I snuck a soy dog on Barry’s plate and he really enjoyed it!

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The evening was finished up with some job hunting, hot mocha, gingersnaps, and the Eagles/Raiders game!

I love Sundays!

Pumpkin Pie for Breakfast

During the crock pot challenge, I made crock pot Pumpkin Sticky Buns! Based off of that recipe, here is the perfect October breakfast for those brisk Fall mornings.

I just can’t get enough of pumpkin! Especiallyon National Pumpkin Day!

Pumpkin Pie Cinnamon Buns

makes 12 buns

The Dough:

  • 2 cup plus 1 Tbsp milk of choice (I used unsweetened flax milk)
  • 1/4 cup plus 1 Tbsp water
  • 1 Tbsp sugar
  • 1 packet dry, active yeast (to help activate the yeast)
  • 2 1/4 cups whole wheat flour
  • 1/2¬†cup all purpose flour
  • 1/4 cup granulated Splenda
  • 1/4 cup water
  • 3/4 cup Libby‚Äôs pure pumpkin
  • 1/2 cup unsweetened apple sauce

The Filling:

  • 3/4 cup pure pumpkin
  • 1/4 cup granulated Splenda
  • 2 Tbsp¬†sugar-free pancake syrup
  • 1 Tbsp Splenda brown sugar
  • 1/2 tsp. pumpkin pie spice
Glaze Ingredients:
  • 3 Tbsp sugar free pancake syrup
  • 1 Tbsp granulated Splenda
  • 1/4 tsp plus 1/8 tsp pumpkin pie spice
  • 1 Tbsp pecans
  • 1 Tbsp hulled, unsalted pumpkin seeds
Warm milk and water in a bowl in the microwave for about 45 seconds. Let it sit for a few minutes. You want the liquids warm, not hot. Sprinkle the sugar into the liquid, followed by the packet of yeast. Set aside and allow mixture to bubble and foam.
Sift the flours, baking powder, Splenda, salt, cinnamon and pumpkin pie spice into a large bowl and set aside. In a small bowl, warm the applesauce and pumpkin in the microwave for 20 to 30 seconds. Stir the vanilla into the warmed mix, then stir this to the milk and yeast bowl. Pour the bowl of liquid ingredients into thelarge bowl of dry, and together to form a dowl. The dough will be moist and tacky. Cover the ball of dough with a towel and set in a warm place to rise for 20 minutes. (My trick: microwave an empty microwave for a minute, then place the covered bowl in the microwave to sit.)
While the dough is rising, stir together the filling ingredients and set aside. You can also chop the pecans and pumpkin seeds and tossed them together, and set aside. When the dough has risen, preheat the oven to 325 F. Sprinkle 1Tbsp of all-purpose flour over the ball. Sprinkle another 1 Tbsp over the clean, flat surface on which you will be rolling the dough. Flip the ball of dough onto the floured surface and sprinkle another 1 Tbsp of flour on top. Use your hands to press out the dough. Flour the dough in 1/2 Tbsp increments, as needed. Flip the dough over, after its been pressed with your fingers, sprinkle with flour and roll it out into a large rectangle.
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Using a spoon or basting brush, brushthe filling ingredients to every edge. (I suggest brushing onto the table to make sure every piece is coated!) With finger tips, carefully roll the dough into a long log. Using a non-serrated knife, cut the log into 12 equal portions, cleaning the blade after each slice. Carefully transfer the 12 rolls into a baking dish, sprayed with non-stick cooking spray.  (For really large buns, cover and return the buns to a warm place for another 30 minutes. For regular sized, bake now.) Top the rolls with chopped pecan and pumpkin seed blend and bake for 25 to 28 minutes.
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While baking, stir together the remaining glaze ingredients. Once baked, drizzle the glaze over the buns and serve.
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When I opened the oven, it smelled like a pumpkin pie was baking! After the buns were glazed, I sat down to a cup of Tiramisu coffee (one of the new coffees I bought yesterday) to which I added SF Italian Sweet Cream creamer. What a combo! The creamer totally picked up the sweet notes of the coffee! I pulled apart the first piece of pumpkin bun to see a beautiful orange filling, and warm moist dough. I love that contrast of the firm outer shell with the soft inner layer of sticky buns!
Mom said it was just the right sweetness! My only critique is to make a thicker glaze…
I stared brain storming toppings… Obviously, nuts are a no-brainer, but what about crumbled bacon? Sounds like I might have to make these again in the near future!
Nutrition: per bun
Calories: 151, Fat: 1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 278mg, Carbs: 30, Fiber: 4g, Sugar: 1, Protein: 4g

Good Ideas with Daddy

Once again, I woke up with a recipe in my head. Dad, too, woke up with a breakfast in mind. We combined our ideas and it was fantastic!

I prepped everything at my house and walked to my dads to start our Sunday. By the way, “Get Ready” by the Rare Earth is a great power walking song.

Dad bought these Honey Ham steaks off the managers rack for like 69 cents and really wanted that with eggs. That sounded pretty darn tasty to me and I knew this concoction in my head would play perfectly with the sweet and salty ham.

Blondie Protein PancakesWP_004361

  • 1 scoop vanilla protein powder
  • 2 eggs whites, or 1/4 cup liquid egg substitute
  • 1/2 Tbsp SF FF Butterscotch pudding mix
  • 1/2 Tbsp PB2, or 1 tsp creamy PB
  • 2 Tbsp cottage cheese
  • splash of water
  • 1 tsp Toffee bits (optional)

Blend all, except bits, in a food processor until smooth. The PB and pudding makes this batter a bit thick, so I recommend a splash of water. Spray a heated and sprayed skillet. Fold in toffee bits if desired,  and dollop the batter and use the back of the spoon to spread batter.

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In my opinion, these dollar stacks did not need butter or syrup. I drizzled the slightest bit of SF syrup over it. Just like I expected, the salty sweet honey ham paired perfectly with the salty sweet butterscotch and peanut butter!

Breakfast was packed with protein and deliciousness, and was completed with a mug of coffee.

Following breakfast, I dove into household chores, like laundry, flipping the mattress, changing the bed linens, and over all, house cleaning. We then ran a few errands, while listening to the Eagles/Dallas game on the radio. Upon arriving back home, I had a bit of a chill. Its a beautiful sunny day, but still breezy. I really don’t know I’m complaining about a little 10 mph wind, when yesterday I had 120 mph wind whipping at me body…

Either way, another daddy-daughter combo idea came into fruition. “Have you had those pumpkin pie pop tarts, yet?” dad asked. Nope. “Why don’t you throw one in the toaster to hold us over until dinner.” Hey, want to split a mug of hot chocolate? “Sure.”

Two words: Good Ideas!

The pairing of the warm, toasted poptart, which actually did taste like pumpkin pie, and the warmth of my special hot chocolate was absolutely perfect to warm us both up! I mean, it sounds so simple but I’m still impressed. Haha!

After watching a terrible Eagles performance and finishing up a bunch of cleaning, dad had another good idea. I say its a good idea because I’ve been craving sushi! He had been craving the Chinese Buffet. And, after all, it is International Foods Week. Mexican yesterday, Asian today. We met Barry for dinner at the Hibachi Grill and Buffet. Sunday dinner is the best time to go because they amp up the seafood selection! I loaded up on sashimi and vegetables! I hit up the raw bar and I hit it hard! Mussels, tuna, salmon… and then green beans, shrimp, mushrooms, spinach and such from the hot plates.

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I was starving and, oh, so, happy, with our decision to some out to the buffet! MMM I was in veggie and sushi heaven… times 3!

 

Tools at Walmart and Shopping Fun

I wound up crashing on the couch last night, but I crashed hard. I guess I needed it. I woke up with a plan for my morning and I stuck with it. I offered dad a Red Velvet Cake Shake. “If I’m going to have a shake, I don’t think I’m in the mood for Red Velvet.” Well, whatchya want, pops? “Are you able to make a Banana Creme Pie?” OK, see you in 10!

Banana Creme Pie

  • 1-2 scoop vanilla protein powder
  • 1 frozen banana
  • 1 Tbsp SF FF Banana Cream pudding mix
  • 1 Tbsp crushed graham crackers

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Dad said it was the best shake I’ve made him! Dad was double-fisting this morning with his shake and a mug of coffee.

Before I lost my motivation, I cut my conversation with dad short, suited up, and ventured into the beautiful breeze in Wilmington, this morning, and did a little refrain running for about 2 and 3/4 mile. My destination was to the ACME. They were having a big dollar sale on celery, mushrooms, and assorted produce, and wanted to stock up.

I took my sweet ole time in the store and found some interesting items. I was picture snapping machine:

Oh no! Which to choose? I was a good girl and maintained my self control.

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Interesting… convenient… but how spoiled are we that we need flat marshmallows?

Shut the front door! My jaw dropped!

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The tiny pepperoni! I had to laugh and just imagined myself giving those out to trick-or-treaters. The poptarts? Both my dad and Barry insisted on the purchase. I have not tried them yet. And the cookies? I’m waiting for an oreo surround by chocolate chip cookies… then I’ll faint into a cookie wonderland.

Speaking of cookies, I found this link that I thought was really interesting! It all makes sense, now! No wonder I love oreos!

Oreos and Cocaine

Frank picked me up at the store and we hit Walmart for a few final items. When walking out of the store, I could not believe my eyes! Not about food, but about the complete tool that was parked next to us. Who the heck makes these stickers, let alone has the audacity to put them on their car. Unexceptable in my book!

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Tools at Walmart: I’m going to guess you graduated the bottom of your high school class, spend most of your time looking at yourself, work at McD, have the IQ of that pile of dog waste on the lawn, and probably aren’t the the prettiest sight, yourself…

Okay, off my pedestal. Despite this butthead, I was still in a great mood. I decided to switch up my post-jog routine. Instead of a shake, I remembered Julie’s protein pancakes and made the following:

Chocolate Peanut Butter Protein PancakesWP_004336

  • 1 scoop chocolate protein powder
  • 2 egg whites
  • 2 Tbsp cottage cheese
  • 1/2 Tbsp Chocolate PB2

Blend in food processor until smooth.

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I topped mine with SF Strawberry preserves and loved every bite!

My day continued to be great when Barry called and asked if I wanted to meet up with his mom and sister. Katie is pregnant and was maternity shopping. As she was trying on mommy-to-be jeans, I wandered around the maternity. First, I through a shirt at her. Its Eagles… what did you expect? Next, a small selection of Luna bars caught my eye. As my eyes traveled along the shelving, another variety of bars caught my attention: Belly Bar Boost. First of all, how cute is that name? With my protein bar impulse, I wanted to grab one, but I have no need for it! (You hear that dad? I don’t need it!) Anyway, still full of curiosity, I checked them out and couldn’t help but smile at the names of the flavors: Baby Needs Chocolate, Lemon Lovey, S’More to Love, and Berry Nutty Cravings. I think its awesome that these pre-natal nutrition bars were made for the mommy-on-the-go!

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Then, Mrs. Preggers, as Barry calls his sister, began with the cravings… “I want froyo. Let’s get frozen yogurt.”

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You can tell who’s bowl each belongs to.

To end this day, Barry and I headed back to my place and caught up on some episodes of Chicago Fire. Thank you, OnDemand. Since my dinner was left-over from the night before, I heated up my spaghetti and microwaved a frozen meal for Barry. Both were yummy. What a great way to start my weekend!

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After tomorrow’s planned event, I hope theres a post for you tomorrow night.

Welcoming Fall

Last night, I noticed something. Most of my calories are eaten after 5pm, but I can’t quite figure out why. Am I hungry? Am I anxious or nervous? Am I bored? I’m not quite sure. For instance, despite my delicious veggies, and a bowl of grapes, I found myself snacking on goldfish. Not that I ate anything terrible for me, but just the point. Why do I eat more at night?

Speaking of snacking… I have got to tell you about this new cereal I bought yesterday. It was super on sale and it took serious self control to not just sit on the couch with my hand in the box. Apparently, Raisin Bran has two new styles out: Omega 3 with Flaxseed, and Cinnamon Almond. The serving size was bigger in the Cinnamon Almond and I, technically, bought it for dad. Well, it didn’t make to dad’s house, yet. Heck, its lucky it made it home from the store. It was like Special K Vanilla Almond and Raisin Bran Crunch combined into a magical cereal!

I ended my night and began my morning trying to decide between a bowl of the new cereal or a shake for breakfast. I opted for the shake to ring in the first day of Fall.

WP_004011Before my shake, I threw a turnkey into the oven. After last weeks turkey sandwich-made-salad, and dad relentless requests, I threw a whole turkey into the oven. My secrets to a juicy, tender, and evenly cooked turkey? Use a turkey bag and bake the turkey up-side-down (as in breast facing the bottom of the pan). Another turkey trick is to always keep empty jars on hand. Don’t throw out those old salsa jars. Keep them for easy disposal of grease.¬†It never ceases to amaze me how much fat comes off a turkey, even when I remove excess fat before baking!

Breakfast was a pumpkin pie shake! It was so yummy, and, surprisingly, the banana makes it. I made one for Frank and my dad! Thanks for the recipe, Julie. I followed it up with a Caramel Vanilla Cream K cup, spiked with SF white chocolate syrup.

WP_004003After breakfast and some bill paying, I welcomed the new season once more with a zip up and my ¬†boots! Boot season is among us, people! I’m not a particular fan of cold weather, but I love boots! Frank and I headed out for a few errands, and I got two more things to welcome the sudden change of temperature: 2 new sport bras and a pair of fitted long workout pants!WP_004013

Arriving home was splendid! The smell of the roasting turkey hit us like a wall as we opened the door. Frank and I made ourselves some lunch and basked in the turkey aroma! I made a bowl of broccoli soup, topped with goldfish, and Frank heated up a Healthy Choice frozen meal.

WP_004007To kill some time, I prepared the ingredients for my dinner and future lunches. Cranberry sauce is not that popular of an item in this house, so when I do open a can, I freeze whats left, by the tablespoon. I took out 2 Tbsp of the jellied cranberry sauce out of the freezer and, when defrosted, mixed it with 1 Tbsp light mayo. As the flavors blended, I chopped up celery and scallions, and mixed it with mayo, black pepper, and a bit of garlic powder. All that was left was for the turkey to finish!

It finished just in time for dad to come over! Baked to perfection! The best part about being the one who cleans the turkey, is being the taste tester! After I cleaned and divided the turkey, I put some aside for dad, some aside for chili, and some in the celery, scallion, and mayo mix from earlier. Following dad’s departure, I chopped a bunch of iceberg lettuce, tore up turkey, and tore apart 1/2 slice of wheat bread. I drizzled half of my cranberry/mayo mix over top and dug in! Oh my gosh it was just like a Bobbie!

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Something came over me. I went into a frenzy! I ate a cucumber and grapes to chill out. I just had to get out of the house, before I ate any more. I had called dad to see how he was feeling (his knee had been bothering him), and told him about my salad. He exclaimed how awesome it sounded and I offered to come over and make one for him. I think he liked that idea.

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WP_004012I was beginning to feel to turkey’s tryptophan kicking in and debated not going to Zumba. After feeling so manic, I needed to go! I arrived at Zumba decked out in my new gear, ready to go. Wouldn’t you know the sound system was acting up! Come one, universe, really?! After talking, standing around, goofing off, and making phone calls, we were finally patched, and Alex, the instructor, lead half a class and gave us all a free class. Yay! I came home, feeling a bit better, and went to town on some cucumber and salsa to get my crunch and nervous energy out of my system.

After a shower, a few phone calls, and the season premier of “How I Met Your Mother,” I am ready for some chill time.

Ahoy, Foodies!

Today is National Butterscotch Pudding Day, so lets begin our Thursday with a little, shall we Mateys?

Sammy, what’s wrong with you? Why are you talking like that? Oh, because its also National Talk Like A Pirate Day. To avoid the scurvy, let add a little Vitamin C into our meals, today, too!

WP_003957Cinnabon Protein Bowl

  • 2 scoops cookies n cream protein (1 and 1 of chocolate and vanilla will do)
  • 1/2 Tbsp butter buds
  • 1/2 Tbsp sugar free fat free butterscotch pudding
  • 1/2 tsp cinnamon
  • 1 Tbsp chopped pecans
  • 1 tsp xanthum
  • water
  • ice

WP_003956My vitamin C came in the form of spinach, if you couldn’t tell by the green colored bowl. Oh, and I topped it with ground flax! I experimented with making this into a smoothie by substituting 1/4 cup of Greek yogurt for the vanilla shake mix and 1 tsp cocoa powder. I prefer the shake version better, but not bed.

Frank’s Ascorbic Acid was made with a ton of cantaloupe and half a banana.

I grabbed a shower, hoping that it would get me out of this lazy funk I’ve been. I felt like I was falling asleep in the shower, but after a good facial scrub, smoothie bowl, and a cup of caramel coffee, I felt a little more like myself. I threw on my sneakers and iPod and took a 2 mile walk. My fitness goal was not to go full on running, but rather work on form. It so easy to lean forward when power walking. Instead, I focused on keeping my shoulders back, and my abdominals tight. After a few blocks, you can really feel the muscles on your stomach, obliques, and shoulder muscles!

I felt even better coming home to a bottle of water and having enjoyed a brisk walk on a beautiful day!

WP_003958I made sure to set aside a solid hour and a half to send our resumes! But after that, I actually felt hungry! I had discussed the possibility of making seafood for dinner, with my dad, and he had put in the idea of a tuna melt. Simple! I mixed together a rather delicious tuna salad!

  • 1 can solid white albacore
  • 2 Tbsp light mayo
  • 1 oz roasted red pepper, chopped
  • 3 large black olives, chopped
  • 1 scallion, chopped
  • 1/2 tsp garlic, minced
  • 1/4 tsp reduced fat grated Parmesean
  • black pepper, taste

I ate mine just microwaved, and I made Frank a tuna melt! Not only was it tasty, but its colorful! Spectacular!

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After Frank and I ran a few errands, and a little tidying up was done, I got a hold of mom to see what her plans were for the night. I’m really in the mood for Saladworks, I said. “Do you want a turkey sandwich?” No, because then I’ll wind up eating it. “Well, I’m going to get one anyway. You can just eat the turkey.”

Thanks, mom! But it worked out really well! I ate half a Luna Carrot Cake bar to hold me over until dinner, and when it was time, I offered to pick it up. I power walked another half mile, and was pretty stoked that I ran the last block uphill! I ordered a turkey sandwich with extras pickles and onions, American cheese, lettuce, on rye bread, with sweet peppers on the side. Mom typically orders extra mayo. No way, woman! You can add your own mayo!

I took this….

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And transformed it into this….

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A delicious salad over spinach! And Beauty got the treat of rye bread and a slice of cheese.

WP_003967This was so good, that I made another small salad! Every time mom and I get a hoagie from Degnar’s Deli, we get into onion mode. They have the best onions! They are perfectly sliced, crisp, strong and mom and I always wind up slicing onions as a snack. To the second salad, went a whole cucumber, two sweetened gerkins, and a bunch of onion, all topped with salsa! Sooooo good! I thought the combination of pickles in my salad was odd until dad reminded me that they technically are the same thing… duh, Sammy.

This meal put me in quite a veggie mood, and I snacked on celery and sugar snap peas with salsa until mom and I met up with dad and Barry for the Eagles/Chiefs game.

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I stuck with my pirate theme and got Captain and Diet Pepsi. Barry got a little intoxicated! But on the bright side, I got to drive his car. (It’s a stick shift, and hes been teaching me.) But I drove home and didn’t stall! Woo Hoo! And Melissa, my favorite bartender made bacon mac n’ cheese, which was good sober-up food. She also let me play around with two new Pinnacle vodkas on the shelf. The first was Caramel Apple, but the one that grabbed my eye was the Pumpkin Pie! Yes, Pumpkin Pie vodka! We started thinking about things that you could drink it with. I suggested Rum Chata and it worked beautifully! Like a pumpkin egg nog! ¬†Melissa, then, added a few drops of Bailey’s. It cut some of the alcohol bite, and I would have poured that shot right into a cup of coffee! MMMM!

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A Side Note:

Teresa mentioned to me that I used pigeon peas to make yesterday’s Split Pea Soup. I forgot to address why. Thanks, Teresa!

I grabbed the wrong bag of peas from the farmer’s market, but did not realize it until they had already been soaking overnight. I watch shows like Chopped, Cupcake Wars, and Iron Chef because I believe a great chef goes with the punches. I always challenge myself when I watch the shows to try to come up with what I would do if I was on the show. Therefore, once I realized my mistake, I rolled with it, and made it work!

September 13

Some pretty interesting things happened on this day in history:

1224¬†–¬†Francis of Assisi is afflicted with stigmata.

1503¬†–¬†Michelangelo begins work on his statue of David.

1788¬†–¬†NY City becomes 1st capital of US

1948¬†–¬†Margaret Chase Smith (R-Me) elected senator, 1st woman to serve in both houses of Congress

1963¬†–¬†“Outer Limits” premieres on ABC TV

1965¬†–¬†Beatles release “Yesterday”

1974 –¬†Phillies set NL record, using 27 players in a game, St Louis uses 24, tying record of 51. Phils win 7-3 in 17

To make today even cooler… Its not just September 13th… And its not just National Peanut Day… Its Friday, September 13th!

Do you know what else happened?

1960– My daddy was born!

I follow a law in my head that I call “Experi-mentality.” Its another word I made up. I like to do that… Remember “Crock-Pot-It?”

Experimentality:¬†ik-ňąsper-…ô-m…ônt,¬†men-ňąta-l…ô-tńď

experiment: an operation or procedure carried out under controlled conditions in order to discover an unknown effect or law

mentality: a particular way of thinking

experimentality: the operation of thinking up procedures to be carried out to discover an unknown outcome

Sound pretty scientific, huh?

WP_003882With all of these things falling on one day, all of our shakes followed a theme. We’ll start with the birthday boy and his Birthday Cake Shake:

  • 2 scoops cookie n cream shake mix (1 scoop vanilla and 1 scoop chocolate will do)
  • 1 Tbsp sugar free fat free white chocolate pudding mix
  • 1 Tbsp sugar free fat free cheesecake pudding mix
  • 1 Tbsp jimmies/ sprinkles, more for garnish
  • water
  • ice

WP_003885I created a Black Cat Shake for Franks:

  • 1 scoop chocolate shake
  • 1 scoop cafe latte shake
  • 1 Tbsp cocoa powder
  • Black berries (mixed berries will do)
  • 1 Tbsp sugar free fat free chocolate pudding mix
  • 2 Tbsp sugar free licorice syrup
  • water
  • ice

I was expecting Franks shake to be much dark, but it turned out reminding me of ¬†the color of red velvet ice cream. For myself, I call it a Mexican Jumping Bean. There were no peanuts to be found in the house, but of peanut butter, there is plenty…

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I got myself to eat some chips and salsa last night and with the pb being in reach, I’m ¬†always one to experiment. What a combo! I would have never thought salsa and peanut butter would pair! It could be because I’m PMS-ing, but it worked for me. Frank tried it and WP_003886immediately said “No way…” I guess its a love it or hate it shake… ¬†It reminded me of chili chocolate. So heres the Mexican Jumping Bean Shake:

  • 1 scoop chocolate protein
  • 1 Tbsp sugar free fat free chocolate shake mix
  • ¬†3 Tbsp mild salsa
  • 1 tsp peanut butter
  • the slightest pinch of cayenne pepper (a little goes a long way)
  • water
  • ice
  • xanthum and/or guar (optional)

I kept busy for the entire day! I even ate! I made a seaweed salad for the first time, to surprise dad with one of his favorite foods. It turned out great! I spent most of my day cleaning the carpets, however.

WP_003889Frank began to whip up a seafood gravy, and its always delicious! But I haven’t eaten it since he used sooooo much olive oil! With his weight loss goals, he has been cutting back on a lot of fattening ingredients in his cooking. Frank said it could be dads birthday dinner. I pulled out the last box of Paul Sorvino’s spaghetti. I’ve been saving it for a special occasion. I figured dad’s birthday would suffice. I wanted to to be able to eat dinner with my dad, so I sucked it up, cooked up a bag of Spaghetti Tofu Shiratki noodles, and topped it with a bit of seafood sauce. Frank was happy that I ate his cooking. He knows I enjoy it. Dad’s plate looked like a tour around the world. I had prepared the seaweed salad for him earlier in the day, and Frank made the pasta. I finished his meal off with a birthday drink of Diet Rum and Coke.

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up, I’ve always been a daddy’s girl! Pretty much every childhood memory involves my dad. My first memory of music is my dad popping in the cassette to Locomotion in the stereo, and us dancing around the living room. Music has always been one thing that always has tied us together…

If you couldn’t tell by our matching tattoos… Haha

No matter the song, no matter the situation, my dad would always come up with a song, or a spoof off a song with my name in it. One song he still sings is “Apples Peaches Pumpkin Pie… I kiss Sammy Bundo’s eye!” Its silly, I know, but it works.

In honor of the birthday boy and in honor of our daddy-daughter bond over music, I created a special birthday surprise for him:

Apple Peaches Pumpkin Pie

serves 8

The Crust:

  • 1 cup Fiber One bran cereal
  • 2 sheets (8 crackers) low fat cinnamon graham crackers
  • 1/4 cup Brummel & Brown
  • 3 Tbsp granulated Splenda
  • 2 Tbsp water
  • ground flax, optionalWP_003901

The Apple Peach Pie:

  • 2-3 Fuji apples (enough to yield 2 cups once sliced)
  • 2 4oz NSA peach snack cups, like Del Monte (do not drain)
  • 1 Tbsp. cornstarch
  • 3 1/2 Tbsp plus 1/2 tsp Splenda brown sugar (not packed)
  • 1/3 cup water
  • 1/2 Tbsp plus 1/2 tsp granulated Splenda
  • 2 tsp¬†apple pie spice
  • 1 tsp. lemon juice
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. salt

The Pumpkin Pie:

  • 3/4 cup pure pumpkin (NOT pumpkin pie filling!)
  • 3/4 cup evaporated fat-free milk
  • 1/4 cup liquid egg substitute
  • 1/4 cup plus 1 1/2 Tbsp granulated Splenda
  • 1 1/2 Tbsp¬†sugar-free pancake syrup
  • 1/2 Tbsp. pumpkin pie spice
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt

Preheat oven to 350 F. In a small microwave-safe bowl, combine butter with 2 Tbsp water. Microwave until just melted. In a blender or food processor, grind Fiber One and graham crackers to a breadcrumb-like consistency, along with the Splenda. Once its ground, pour the melted butter and blend well.

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Spray a 9-inch pie pan with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Bake for 10 minutes, remove from oven, and set aside. Increase the oven temperature to 425 F.

Meanwhile, prepare the apple and peach filling. Peel, core, and thinly slice apples to produce 2 cups full. In a large nonstick pot on the stove, combine all ingredients for the filling except apples and peaches.  Add 1/3 cup water and mix until ingredients have dissolved. Bring to medium-high heat stirring frequently. Add apples and stir. After about 5 minutes, empty the peach cups, undrained, in the pan and stir. Lower the heat to medium low and stir occasionally until sauce thickens for about 15 minutes. Remove from heat and  set aside, while making the pumpkin filling. Combine all the pumpkin filling ingredients and set aside.

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Carefully transfer the apple and peach filling into the cooled pie crust and evenly spread. Top with the pumpkin mixture. Bake for 12 minutes at 425 F. Lower the oven temperature to 375 F, rotate the pie 180 degrees and bake for 25 minutes. Rotate the pie 180 degrees, again, and finish baking for a final 15 minutes, until the center has just set. Remove the oven and allow to cool.

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Slice and top with whipped cream and pecans (optional).

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Nutrition: (1/8 of recipe)

Calories: 165, Fat: 3.1g, Sat. Fat: 0.4g, Cholesterol: 0mg, Sodium: 259 mg, Carbs: 33.3g, Fiber: 5.1g, Sugars: 17.8g, Protein: 3.8g

WP_003902My kitchen smelled amazing! It took everything out of me not to cut into this baby! “Can’t we sing happy birthday, today, dad???” I said yesterday.

We apparently didn’t have a number 3 candle! But we all loved this pie! It was mildly sweet, the flavors went well, it was light, and the crust was crisp….

We finished this wonderful day with playing Apple, Peaches, Pumpkin Pie, doing a birthday jig, and watching the new Star Trek movie on DVD!

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I loved  seeing dads face as I ate my dinner, and hearing him talk about how happy he was to see me in such a good mood! I am so blessed to be one of those lucky girls in the world that gets to be so close to her dad.

Happy Birthday, Daddy!